SOY JERKY

I’ve heard both sides of the coin when it comes to eating things that share similarities with meat – especially when it comes down to texture. My take on it is this: texture is texture! Why should meat be the only thing that gets to deliver a good chew? When I eat tofu, or veggie products like burgers or hot dogs, I’m not doing so because I miss meat, or haven’t been able to “reconcile my choice” (I recently overheard someone delivering this diagnosis about people like me). I eat it because it’s vegan, convenient, tasty and fun (I’m a gal who likes to load up a veggie street dog like it’s her job).

This recipe for soy jerky is SO good. It’s sweet, spicy and gives you something to sink your teeth into. It’s also really high in protein (3/4 cup delivers 10g) and a great snack on the go when your energy levels are dropping. Both vegans and meat eaters love this snack. The homemade BBQ sauce is adapted from Ruth Tal and Jennifer Hudson’s (of Toronto’s popular Fresh Restaurants) new cookbook, Superfresh.

Soy Curls are found in natural health food stores. They’re 100% natural, gluten-free, sodium-free, high in figure and have no GMOs or pesticides. I get mine from Noah’s Natural Foods in Toronto, and you can also order on line (bulk option available! Think about it: Soy Jerky…every day!).

DirectionsEmpty soy curls into a large bowl and submerse in warm water. Allow to soak for about 15 minutes. Drain and set aside.

Meanwhile, Heat olive oil in a saucepan and add onion, garlic, allspice (or Chinese 5 spice), and cayenne. Cook until onion is softened. Add remaining ingredients, stir well, bring to a boil and then allow to simmer for 30 minutes until slightly thickened.

Pour over soy curls and mix well. Transfer to parchment-lined baking sheet and bake for 10 minutes on 450 degrees (F), stir, 10 minutes on 300 degrees (F), stir and then 20 mins on 250 degrees (F). Jerky should be dry and chewy. Allow to cool and enjoy!

Feeling Lawless? If you’re short on time, use a store bought BBQ sauce. If you can’t source the soy curls, try pouring the BBQ sauce on another type of vegetable or textured protein – slices of firm tofu, shredded jack fruit, slices of portabello mushrooms, or cubed par-boiled sweet potato.

Just tried this. It worked out well, though I used allspice and will modify the barbecue sauce in the future (perhaps try with Chinese 5 spice as you did). Consistency of the jerky was great. One thing… the resulting jerky looks nothing like the picture on this page… Did I do something different than you did? How did you get it to look almost translucent and of a much lighter, more golden color? Anyway, thanks for the inspiration!